I have been trying to become more comfortable with Brussels sprouts and mushrooms lately. An odd request, I know. Supposedly, they are great for you, so I decided to give it a whirl. My first attempt was to deep fry them. (Pretty much the best way to enjoy them if you are trying to become accustomed.)
To lightly deep fry Brussels sprouts:
- Prepare Brussels sprouts by cutting the bottoms off and removing one outer layer of leafs, rinsing them, and letting them fully dry on a cushion of paper towels.
- Pour about an inch and a half depth of canola oil in a large stock pot (the taller the better, because the sprouts will spit and splatter). Turn burner on to get the oil nice and hot. (To tell if it’s hot enough, I flick a tiny bit of water into the pot. If the oil/water make a popping noise, and spits, then it is hot enough.)
- Toss the dried Brussels sprout halves into the hot oil, and quickly cover with a lid… warning: the oil will spit a lot, so be careful!
- Let them boil in the oil for a few minutes, occasionally stirring the sprouts.
- Once they are the crispy color you want, remove with a slotted spoon and place on a drying rack. While they are still hot/damp with oil, generously sprinkle kosher salt on top. Let cool and enjoy.
Slightly healthier recipe:
This recipe combines a decent amount of vegetables that I had in my fridge that I decided to mingle. Feel free to modify with other vegetables you may have lying around.
- Preheat your oven to 400*F. Crisp up 2 pieces of bacon.
- In a larger skillet, generously cover the bottom with extra virgin olive oil (already healthier than the recipe prior. 🙂 ) Prepare the Brussels sprouts the same way with cleaning, cutting, removing the bottom, letting dry. Toss the sprouts onto the hot olive oil, and quickly cover with lid. Occasionally stir, browning the sides of the sprouts. Remove with slotted spoon, place on drying rack, and season with kosher salt. (Quick tip, I would make sure when using a drying rack, that you place a lipped dish underneath it to catch the salt and crumbles. Makes for a much easier clean up.)
- In a smaller skillet, sauté sliced mushrooms (clean by removing the stems, rinsing, and slicing) with some extra virgin olive oil, fresh oregano, and salt and pepper to taste. Add one sliced shallot to the skillet and freshly minced garlic. Continue to sauté.
- Once mushrooms and shallots are almost done, feel free to add asparagus, peppers, etc… whatever your preference is!
- After everything is sautéed and seasoned, crumble the bacon into the skillet with the mushrooms, shallot, etc. Then add your Brussels sprouts, til everything is nice and hot.
- Serve as a side to an entrée, or even with some garlic bread, as a whole meal. Freshly grate some parmesan over the top for extra effect. Enjoy!